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Yi J, Chen X, Wen Z, Fan Y. Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid. Food Chem 2024; 433:137344. [PMID: 37669573 DOI: 10.1016/j.foodchem.2023.137344] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/12/2023] [Accepted: 08/28/2023] [Indexed: 09/07/2023]
Abstract
The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling properties of pea protein with chlorogenic acid were intensively probed. Molecular weight analysis illustrated the formation of pea protein aggregates by laccase-induced polymerization in the presence of chlorogenic acid and the increase of incubation time facilitated the aggregation. Particle size of pea protein-laccase-chlorogenic acid progressively enhanced increasing incubation time. Laccase-induced polymerization possessed remarkable impacts on the secondary and tertiary structure of pea protein, confirmed by circular dichroism, and fluorescence spectroscopy. Surface hydrophobicity of pea protein appreciably enhanced with laccase-induced crosslinking due to the exposure of interior hydrophobic amino acid residues. Emulsifying activity, emulsifying capacity, gel strength, and water-holding capacity of pea protein can be considerably enhanced with laccase-catalyzed crosslinking with chlorogenic acid, suggesting excellent functionalities for pea protein were accomplished after being modified by laccase with chlorogenic acid. The obtained information will widen pea protein's application in food systems.
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Affiliation(s)
- Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China.
| | - Xiaoting Chen
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China
| | - Zhen Wen
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China
| | - Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, China.
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Tan C, Xu QD, Chen N, He Q, Zeng WC. Cross-Linking Modifications of Different Phenolic Compounds on Myofibrillar Protein of Common Carp. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02958-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Li Y, Deng B, Yang S, Tian H, Sun B. A colorimetric fluorescent probe for the detection of tyrosinase and its application for the food industry. J Photochem Photobiol A Chem 2021. [DOI: 10.1016/j.jphotochem.2021.113458] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Li Y, Deng B, Yang S, Tian H, Liu Y, Sun B. A Fluorescent Probe for The Visible Colorimetric Detection of Tyrosinase. ChemistrySelect 2021. [DOI: 10.1002/slct.202102473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanan Li
- Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 PR China
| | - Bing Deng
- Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 PR China
| | - Shaoxiang Yang
- Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 PR China
| | - Hongyu Tian
- Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 PR China
| | - Yongguo Liu
- Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 PR China
| | - Baoguo Sun
- Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 PR China
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Qayum A, Li M, Shi R, Bilawal A, Gantumur MA, Hussain M, Ishfaq M, Waqas Ali Shah S, Jiang Z, Hou J. Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion. ULTRASONICS SONOCHEMISTRY 2021; 71:105365. [PMID: 33125963 PMCID: PMC7786593 DOI: 10.1016/j.ultsonch.2020.105365] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 09/06/2020] [Accepted: 10/02/2020] [Indexed: 05/08/2023]
Abstract
α-lactalbumin was modified by ultrasound (US, 20 kHz, 43 ± 3.4 W/cm-2) pre-treatments (0, 15, 30 and 60 min) and laccase cross-linking of sonicated α-lactalbumin was used to evaluate the physical and oxidative stability of conjugated linoleic acid (CLA) emulsions. The emulsions prepared with laccase cross-linking US-α-lactalbumin (α-lactalbumin treated with US pre-treatment) and US-α-lactalbumin were scrutinized for oxidative and physical stability at room temperature for two weeks of storage. Laccase cross-linking US-α-lactalbumin (Lac-US-α-lactalbumin) revealed improved physical stability in comparison with US-α-lactalbumin, specified by droplet size, structural morphology, adsorbed protein, emulsifying properties and creaming index. SDS-PAGE analysis showed that there was formation of polymers in Lac-US-α-lactalbumin emulsion. Surface hydrophobicity of Lac-US-α-lactalbumin was higher than that of US-α-lactalbumin, and gradually enhanced with the increase of ultrasound time. More importantly, the measurements of peroxide values and conjugated dienes were used to study the oxidative stability of the CLA emulsions. The Lac-US-α-lactalbumin emulsion proved to be reducing the synthesis of fatty acid hydroperoxides and less conjugated dienes compared to the native and US-α-lactalbumin emulsions. This study revealed that the combination of US pre-treatment and laccase cross-linking might be an effective technique for the modification of CLA emulsions.
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Affiliation(s)
- Abdul Qayum
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Meng Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Ruijie Shi
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Muhammad Ishfaq
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, PR China
| | - Syed Waqas Ali Shah
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030 PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
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Jiang Z, Yuan X, Yao K, Li X, Zhang X, Mu Z, Jiang L, Hou J. Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.043] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Vate NK, Benjakul S, Agustini TW. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2201-2207. [PMID: 25255729 DOI: 10.1002/jsfa.6934] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Revised: 09/03/2014] [Accepted: 09/22/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). RESULTS MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. CONCLUSION MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.
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Affiliation(s)
- Naveen Kumar Vate
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Tri Winarni Agustini
- Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia
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In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.07.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0496-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ercili Cura D, Lille M, Partanen R, Kruus K, Buchert J, Lantto R. Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.06.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Effect of protein structural integrity on cross-linking by tyrosinase evidenced by multidimensional heteronuclear magnetic resonance spectroscopy. J Biotechnol 2010; 151:143-50. [PMID: 21087642 DOI: 10.1016/j.jbiotec.2010.11.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 09/30/2010] [Accepted: 11/04/2010] [Indexed: 11/21/2022]
Abstract
Enzymatic cross-linking of proteins can be catalyzed either by transferase-type enzymes, e.g., transglutaminases, or by oxidoreductases, e.g., tyrosinases or laccases. Three-dimensional structure of protein substrate plays a key role in these reactions, that is, the reactivity and end product are strongly modulated by the accessibility of target amino acid residues to the cross-linking enzyme. Typically structural integrity of protein can be distorted by heat, pH, or mechanical action, as well as by varying ionic concentration of the solution. In this study we used partially unfolded protein (wild-type DrkN SH3) and its structurally stabilized mutant (T22G) to investigate the impact of folded/unfolded conformations on cross-linking by Trichoderma reesei tyrosinase. Our results clearly showed formation of intermolecular cross-links solely between unfolded conformations, making them superior substrates to folded proteins when using tyrosinase as a cross-linking enzyme. Multidimensional heteronuclear magnetic resonance experiments in solution state were employed to investigate cross-linked end-products. The results presented in this study form basis for application development in food, medical, cosmetic, textile, packing and other sectors. In addition, the outcome of this study has a high value for the basic understanding of reaction mechanism of tyrosinases on proteins.
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